- 1kg raspberries. (a)
- 450g caster sugar. (b)
- 225g unsealed butter. (b)
- 4 large eggs, beaten. (c)
- Juice of 2 lemons, zest of 1. (d)
Raspberry curd
Ingredients
Method
Cook (a) over a gentle heat until pulpy.sieve, and place into a bowl over simmering water.add (b), and heat, stirring occasionally, until sugar is dissolved. Add (c)&(d), and cook out stirring more regularly, until thick.
Pour into warm, sterilised jars. Refrigerate.
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